Tutti frutti (food)

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Tutti frutti
Tutti frutti ice cream.jpg
Tutti frutti ice cream
Main ingredients
Candied fruits or fruit flavourings
Cookbook:Tutti frutti  Tutti frutti

Tutti frutti (from Italian "all fruits", also hyphenated tutti-frutti) is a colourful confection containing various chopped and usually candied fruits, or an artificially created flavouring simulating the combined flavour of many different fruits. It is often used for making a tutti frutti ice cream flavor.

Fruits used for tutti-frutti ice cream include cherries, raisins, and pineapple, often augmented with nuts.[1] In the Netherlands, tutti-frutti (also "tutti frutti," "tuttifrutti") is a compote of dried fruits, served as a dessert[2][3] or a side dish to a meat course.[4][5] In Belgium, tutti-frutti is often seen as a dessert.[6] Typically, it contains a combination of raisins, currants, apricots, prunes, dates, and figs.

In the United States, tutti-frutti can also refer to fruits soaked in brandy or other spirits, or even to fruit fermented in a liquid containing sugar and yeast.[7]

In India, tutti-frutti refers to candied raw papaya. These are always small cubical pieces often brightly colored. The most common color being red, tutti-frutti are also available in rich green and yellow colors. These are used in various bakery products including cakes, milk-breads, cookies, dilkhush and buns. Tutti-frutti is also used in cold deserts as toppings for the ice-creams and sundaes. They are also used in sweet paans and sangeet (paper-masala).[citation needed]

Ice cream[edit]

Tutti frutti ice cream was created by Roy Motherhead, who ran an ice cream business in Okolona, Kentucky until the late 1950s. While "tutti frutti" is Italian for "all fruit", the ice cream's name was derived from its inventor's daughter, who had the nickname "Toodie".[8][self-published source?]


  1. ^ Marshall, Robert T.; H. Douglas Goff; Richard W. Hartel (2003). Ice Cream. Springer. p. 348. ISBN 978-0-306-47700-3. 
  2. ^ Duquesnoy, C. (2002). Toveren met toetjes. Inmerc. p. 38. ISBN 978-90-6611-268-1. 
  3. ^ van Blommestein, Irene; Annelène van Eijndhoven; José van Mil; Paul Somberg; Fon Zwart (2002). Kook ook: het nieuwe kookboek met productinformatie, alle basistechnieken en meer dan 1400 recepten. Inmerc. pp. 251–52. ISBN 978-90-6611-287-2. 
  4. ^ ten Houte de Lange, Clara; Kim MacLean, L. George (trans.) (2007). Dutch cooking today. Inmerc. p. 111. ISBN 978-90-6611-845-4. 
  5. ^ Duijker, H.; Clara ten Houte de Lange (2005). Wijn & Wild. Inmerc. p. 87. ISBN 978-90-6611-514-9. 
  6. ^ Declercq, M. (2012). Koken op z'n Belgisch. Inmerc. p. 86. ISBN 978-90-6611-248-3. 
  7. ^ Emery, Carla (2003). The Encyclopedia of Country Living: An Old Fashioned Recipe Book. Sasquatch. pp. 540–41. ISBN 978-1-57061-377-7. 
  8. ^ "Charlotte Ray Motherhead Strause Obituary". The Courier-Journal. January 7, 2010.